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Thanks to shortcuts like frozen puff pastry, we're able to make jaw-dropping pastries like our Raspberry Cream Danish. These are filled with a homemade cream cheese filling, which makes them extra-special. A raspberry in the center and a sprinkle of powdered sugar are the finishing touches to this bakery-style treat.

What You'll Need:

1 (8-ounce) package cream cheese, softened

1/2
cup confectioners' sugar plus extra for sprinkling

1 teaspoon vanilla extract

1 (17.3-ounce) package frozen puff pastry, thawed

18 fresh raspberries

What To Do:

Preheat oven to 400 degrees F. In a medium bowl with an electric mixer, beat cream cheese, 1/2 cup confectioners' sugar, and the vanilla until smooth; set aside.

Unfold puff pastry on flat surface and cut into 9 equal squares. Fold one corner of pastry to opposite corner, then turn pastry so it looks like a triangle.

Leaving a 1/4-inch border around triangle, cut slits from bottom to 1/4-inch from top of pastry, making sure slits do not touch. Unfold the triangle and turn so point is facing up. Take the top flap and fold it toward the 2 cuts near bottom. Take bottom flap and fold it towards top edge.

Place a tablespoon of cream cheese mixture in center, then place a raspberry on top. Repeat with remaining pastry, and place on baking sheet.

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